A Mediterranean Feast

selected med. buffetFor my last workshop of the current season we went out with a bang with a gorgeous Mediterranean menu, which we feasted on alfresco in equally gorgeous (long overdue) Mediterranean sunshine.

We cruised around the Mediterranean, starting in Andalucia with salmorejo (iced soup of tomatoes, bread and olive IMG_7735oil  – similar to but siliker and more subtle than gazpacho). Then we moved across to the southeastern Mediterranean with a Turkish/Greek take on kofte (meatballs) , ours made from duck – but lamb is more typical – and boulgour and served with minty yogurt. Then came a slab of salmon roasted on its skin on a bed of coarse salt and served with ajvar,  a wicked dip of smoky roast aubergines and peppers and loads of garlic, from the Balkans.

newpers bay-1To go with the salmon we did new potatoes provençales (a recipe from Geoffroy Vieljeux, who used to run a delicious B & B near Uzés, sadly no longer) – newpers cloven almost in half and a bay leaf inserted, then roasted with olive oil till golden – and a classic Middle Eastern diced salad of cucumbers, tomatoes, herbs and a lemony, zahtar dressing. The finale to our Mediterranean feast was panna cotta lightened with Greek yogurt and topped with a strawberry coulis, a caramelised strawberry and festooned with edible flowers…IMG_7736

Keep checking out my workshop page for the new schedule from September/October. Or contact me if you’d like to plan your own tailor-made session with a theme and a date of your choosing.

2 thoughts on “A Mediterranean Feast

  1. Sounds divine each dish makes my mouth water. love hearing from you. all the best , Frances and John

    Sent from my iPod

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